1 cup parmesan cheese (110 g), plus more for topping
1 cup water (240 mL)
¼ cup breadcrumb (30 g)
fresh parsley, chopped, for garnish
How to Make It
1. Step
Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
2. Step
Add flour and stir.
3. Step
Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
4. Step
Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a ⅓ of the parmesan, a ⅓ water and ⅓ of the sauce.
5. Step
Repeat once. Top with noodles, remaining water and cheese.
6. Step
Cover with foil and bake for 40 minutes at 400°F (200°C).
7. Step
Remove the foil, sprinkle the top with breadcrumbs.
